A classic French potato dish made by layering paper-thin slices of russet potatoes with clarified butter, salt and pepper, then baking until beautifully golden and crisp. Once inverted onto a serving platter, the overlapping potatoes create an impressive presentation with a crisp exterior and tender, buttery center.
Servings: About 6
Prep Time: About 25 minutes
Cook Time: About 35 minutes
Ingredients:
- 2 pounds russet potatoes (about 2 large potatoes)
- 6 tablespoons clarified butter (recipe below)
- Kosher salt
- Freshly ground black pepper
Instructions:
- Preheat oven to 450°F.
- Peel the potatoes. Using a mandoline or very sharp knife, slice the potatoes crosswise approximately 1/16-inch thick.
- Place the potato slices in a bowl of cold water for about 1 minute to remove some of the surface starch. Drain thoroughly and pat the slices dry with paper towels.
- Place 2 tablespoons clarified butter in an 8-inch ovenproof nonstick skillet or well-seasoned 8-inch cast-iron skillet.
- Place one potato slice in the center of the skillet. Arrange additional slices around the outside edge, overlapping each slice by about half. Continue arranging overlapping circles toward the center until the bottom of the skillet is completely covered.
- Season lightly with salt and pepper.
- Continue arranging the potatoes in overlapping layers. Season periodically with salt and pepper as you build the layers. Continue until all of the potatoes have been used.
- Pour the remaining ¼ cup clarified butter evenly over the potatoes.
- Place the skillet over medium-low heat. Once the butter begins to bubble, cook for 3–4 minutes, occasionally shaking the skillet gently to make sure the potatoes aren’t sticking.
- Using a spoon or heatproof spatula, gently press and shape the top and sides of the potato cake.
- Transfer the skillet to the oven and bake for about 30 minutes, or until the potatoes are deeply golden brown, crisp around the edges and tender in the center.
- Carefully drain any excess clarified butter from the skillet, using a spatula to hold the potato cake securely in place.
- Place a cutting board or serving platter over the skillet and carefully invert the Pommes Anna onto the platter.
- Cut into wedges and serve warm.
Make Ahead: Pommes Anna can be prepared 2–3 hours before serving. Reheat in a 450°F oven for about 10 minutes to restore its crisp texture.
Clarified Butter
Melt 1 stick of butter slowly in a small saucepan without stirring. Once completely melted, carefully skim off and discard the white foam from the surface. The clear golden butterfat that remains is clarified butter.
Clarified butter can withstand higher cooking temperatures than whole butter and can be refrigerated for future use.
Tip: A mandoline is particularly helpful here. Consistently thin potato slices are what allow the layers to cook evenly and form the beautiful crisp, overlapping pattern that distinguishes Pommes Anna.
Source: Not provided